10.03.2008

Blackened Tofu, Tomato Cabbage, and Chocolate Chocolate Chip Cookies

Well the week is over, it was a nice quick week, but Im still exhausted. My apartment is also FREEZING, making it hard to concentrate on anything. We are having our maintenance guy come and help us close the storm windows since we cant get them shut. The high was in the high 50s today! Its crazy how it went from 90 to 50 so quickly. But, thank god for the weekend. Im going to relax and work on homework all weekend and Im perfectly okay with that. I am so happy it is October, it is one of my favorite months. Halloween, the weather, the smells, and all the amazing childhood memories. I've done a lot of cooking this week and have loads of recipes that I need to share. So no time to delay.

Sadly, Im still trying to catch-up with my September foods. I made Dreena Burton's Blackened Tofu, from Eat, Drink, and be Vegan. Ive seen a lot of people make this recipe and was excited myself. I made about 5 slices, then realized it was way too much. The smell of all the spices was mouth-watering. Though, I had issues with construction. I think next time Ill soak up more water from the tofu by having it sit between pots and books for maybe 30 minutes. It was hard to keep the spices on while frying them because they just were not sticking. It might help to also add some constarch to the mix to just have that little extra binding. But other than that, this was really good. I paired it with some rice and edamame and green beans. Really quick dinner and filling. Great for a weekday meal.

I've been grilling my mom for the last few months on a recipe she used to make us as kids. It was quite simply cabbage, ground beef, tomatoes, and veggies. But it was one of my favorite meals ever. She doesnt even remember it! So one day, I set out to recreate it. I had a small head of cabbage,celery, onions, and red peppers in the fridge, so it seemed like the perfect evening to prepare this dish.





Cabbage and Tomatoes

serves 2
1/3 cup yellow onion, chopped
1 head of one small cabbage, chopped
2 large ribs celery, chopped
1/2 can of tomato sauce
1/4 cup water
1/2 red pepper, chopped
1/2 cup soy ground 'beef'
salt, pepper to taste
1 tsp cornstarch

-Using a bit of olive oil, saute the onions, in a saute pan, until clear transulcent, (3-5 mins). Add the cabbage and celery to the onions. Add a little water to help the mixture boil down. Once the cabbage is softened (after 5-7mins) add the tomato sauce. Let simmer for 3-4 mins. And stir every few moments.
-Add in the red pepper and water. Allow to simmer for a minute. Add the meat crumbles, salt,and pepper. Once the crumbles are defrosted, add cornstarch mixed with 1 tsp water to thicken the sauce. Serve once the sauce has thickened.
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This meal was delicious. I adored every bite of it. I was so glad I made enough for two, as I had the rest of it the next day at lunch. Its such an easy meal and so filling. A great fall meal that will keep you nice and warm. I know I didnt really re-create the meal my mom used to make, I have to keep trying to refresh her memory. But this meal turned out amazing, and I cant wait to make it again.

And a final note on deserts. I FINALLY made Isa's chocoloate chocolate chip cookies from Veganomicon. Her cookies call for walnuts, but I left them out. I was surprised by how many cookies they made. I had a good 30 cookies that were medium to large in size. Took 4 cookie sheets to get them all baked. You have to try these cookies to believe how amazing they are. Each bite melts in your mouth while you are being submerged into the chocolately dough and chips. The only thing Id change for the future, is half the chocolate chips in the recipe. I think Im just a whimp, but oh my gosh I would have a bite of cookie, then 5 gulps of soy milk, and so on. They are sooo rich. But of course, that is a good thing. I made these cookies a few weeks ago and I still have a few cookies left. They are getting stale, so I might just use them to make cookie ice cream. Also delicous. So you have to make these cookies when you have a fresh gallon of soy milk. If you want amazing rich chocoloate chip cookies, pull out your copy of veganomicon and you will be set.

Yes, it is Friday night. But I have a lot of work to get done. Ill be reading a lovely chapter of Physics on conservation of energy, wooooho....

dont worry, Im kidding. booooo, is a better word for it.


Oh! Catherine, I finally used my shopping cart this week. My biggest issue is I fail at maneuvering it when it is packed. I probably ran over 5-6 people on the bus, plus my bags bumping into everyone. I guess that means I should do grocery shopping more than every 3-4 weeks ;)

Have a good weekend all!

2 comments:

Alice (in Veganland) said...

My boyfriend makes a very similar cabbage dish and I also love it!

Catherine said...

Oh no! I'm sad to hear your shopping cart is difficult to maneuver. I haven't tried taking mine on the bus -- I just walk with it. Do you have four wheels or two?

:) And yes you probably should shop more than once a month. Fresher produce (and less to carry!) is always a bonus!